Meat & the accuracy of the Zone block system

16 Mar

It was whilst frying bacon for breakfast that I began to consider the implication of water content on the Zone block system. When weighing meat, should it be weighed cooked or pre-cooked? I had noticed, especially with bacon, that I ended up with a pan full of “water” (or stuff that looked like water).

I had heard rumours that  farmers pumped their meat full of liquid to inflate the weight. If this was the case, could this throw off the protein content of a meal? Could we be consuming “water” rather than protein? In the Zone, this seemed quite important as on any reduced calorie diet, we surely need to know that we are getting the right amount of macronutrients.

So I carried out a test to see if the net weight of steak reduced during the cooking process

I hypothesised that more expensive meat would have less fluid “padding”, and that if there was a loss in weight, it would be less in “decent” (expensive steak) than cheap steak.

We bought expensive and cheap steak from our local Straford Sainsburys, and over two days, fried them

Day 1.

So 298g of fillet steak went to this after 6 minutes (approx) of frying

Day 2: Now it’s the turn of (cheaper) rump steak


Which became this weight after the same amount of frying time…


I wish i could come up with a great conclusion,  the obvious one is weigh your meat cooked!

Strangely the better meat lost more weight, probably because there was more natural juice in it: ( they came vacuum packed)


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